Mutton Pie Recipe:

Indian mutton keema stuffed in a crispy yoghurt pastry.

A bite of this hot just baked pie, “nice and crisp, mmmmm quite delicious” and then almost in an afterthought he said “good winter food, eh!?#”. Not sure if that was a question or just an expression, I looked askance and knew it was the later. My affirmation was not required for he had already picked a second and was squirting in a whole load of ketchup onto it. I have always known that the best way to find if your food was good is to observe more than listen, the expressions and the amount of leftover best spells our report card.

I had baked this small batch of pies yesterday after contemplating for long, the idea has been in my head ever since Gary baked his Beef Onion and Guinness pies on MasterChef Australia this season. My recipe however was totally altered while being executed, infact so much that the only common factor that remained at the end was the word “pie”. I used mutton or Goat meat to make my stuffing for the pie, while you can choose any other lean red meat like lamb. The pastry turned perfectly crumbly and crispy, thereby successfully establishing yoghurt as a replacement for sour cream in a savoury pastry recipe. That was a real find for now the crust of many of those galletes or tarts can be made using our healthy household ingredient, the yoghurt or curd. A healthy convenience isn’t it.